Vegan Basil Pesto

<link>

Ingredients

• 150 g Fair trade raw cashews soaked for at least four hours, or boiled for 15 minutes, then drained

• 10 tbsp hot water approximately

• 120 g fresh basil (leaves and stems)

• 50 g nutritional yeast flakes

• 6 cloves roasted garlic

• 2 tbsp olive oil

• 2 tbsp lemon juice

Optional

• Dash salt

• 2 tbsp sunflower seeds to add a bit of texture

Metric – US Customary

Instructions

• Place the cashews into a blender or food processor, and blitz until you have a fine meal.

• Add the water, a little at a time, and continue to process until the cashews form a thick cream.

• Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste.

• Serve with your favourite pasta, on top of baked potatoes, on pizza, or anywhere you’d usually use pesto.

• For added decadence, sprinkle over a couple of spoonfuls of my vegan parmesan.